Odor activity value (OAV) contributions of key compounds for different aging periods of Baijiu base liquors. The 16.2 KB XLSX file, authored by Qing He and last updated in April 2026, provides quantitative data on the chemical drivers of aroma in this traditional Chinese spirit. This dataset is licensed under CC-BY-4.0 for open use.
Use Cases
- Modeling the relationship between aging time and aroma profile based on odor activity values.
- Identifying key odor-active compounds that characterize different maturation stages of Baijiu.
- Comparing the chemical evolution of base liquors over 1, 10, and 20-year periods.
Strengths
- Data is openly licensed under CC-BY-4.0.
- Provides quantitative odor activity values for three distinct aging periods (1, 10, 20 years).
- The dataset is small (16.2 KB), facilitating quick download and inspection.
Limitations
- Row count and specific column definitions are unknown, requiring manual inspection after download.
- The description is brief, lacking details on measurement methodology or compound identification.
Provenance
- Source
- figshare, author Qing He.
- Collection Method
- Likely contains laboratory measurements of odor activity values for key compounds.
- Time Range
- Covers aging periods of 1, 10, and 20 years.
- Freshness
- Last updated 2026-04-30 17:23:28.
- Geography
- null